We came up with this recipe when a bundt cake came out of the pan in two horizontal halves. A liberal application of "Fix-it-up Frosting" to stick the two pieces together, and we had a hit on our hands!
Yield: enough to frost a 2-layer 8-inch cake, or one bundt cake with plenty left over for between a couple graham crackers
Soften butter. Beat well with a handmixer. Add some powdered sugar. Add vanilla and milk. Add cocoa and beat well. Beat in chocolate syrup (the kind you use to make chocolate milk). Then add powdered sugar gradually, beating between additions, until spreadable consistency. This is enough frosting to generously frost a bundt cake or carefully frost a 2-layer 8-inch cake.
Submitted by Gretchen Grant Contributed on: and modified on Friday March 11th, 2011